Dinner at il AOYAMA (イル アオヤマ)
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Fantastic meal at this Italian-Japanese fusion restaurant. Husband and wife team with no further staff.
As it was during truffle season there was plenty of it. And it was extraordinary. Two dishes deserve a highlight. The risotto course, a perfectly al dente cooked rice base, topped with shirako and karasumi. The sweetness of the shirako balanced by the saltiness of the karasumi, paired with rice is an unique combination and pure genius. The other course was a simple pasta hand made during the meal, served in a light cream sauce and topped with a soft boiled egg and shaved white Alba truffles. In my view the simple dishes always work best with truffles and this one was spot on. The pasta al dente and the richness of the egg enhanced the fragrance of the truffles, high level indulgence.